| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 11 - 20 of 78 for butterfinger cake
In 9 x 13-inch pan, break 1/2 of angel food cake in bite size pieces. Beat ... pieces. Top with 1/2 of candy bars. Repeat the 3 layers. Chill.
Crush candy bars and set aside. Pinch half of cake into small pieces, put in ... on cake; use 1/2 candy bars. Repeat process. Keep refrigerated.
Beat egg yolks until fluffy. ... Stir in crushed candy. Layer cake and candy mixture in 9"x13" pan. Refrigerate at least 1 hour before serving.
Bake cake by box directions in a ... Whip over the top and sprinkle the other candy bar on top. Chill. Note: Best when made one day in advance.
Break sponge cake into small pieces. Place in ... mixture. Top this layer with Cool Whip and sprinkle the rest of candy over this chill overnight.
Mix topping until fluffy. Pinch cake into pieces and mash candy ... topping and tag with candy bars. Repeat layers until all ingredients are used.
Beat egg yolks, mix with ... of angel food cake, tear up is small ... sprinkle on top of mixture. Repeat with cake, Cool Whip mixture, and candy bars.
Reserve 1/4 cup finely crushed Butterfinger bars for garnish, divide rest ... reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.
Beat butter, sugar, egg yolks ... 1/2 of the cake into small pieces into a ... broken up, the custard and candy bars. Put in refrigerator overnight.
Tear Angel Food cake in bite size pieces and ... Cool Whip. Spread on top of cake. Sprinkle with crushed candy bars. Refrigerate until serving.
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables